I love it when you use your hands to mix. I am teaching my 10 year old grandson to bake and his favorite thing to do is get his hands right into what ever it is we are making. The messier the better. :) And we watch the videos together first before making it so him seeing you getting right in there makes it much more fun for him. Thank you! We will make these this coming Sunday!
Does your grandson WASH HIS HANDSS 1st? I don't know why folk today want to use their hands so much especially when washing hands has become passe. How about using a good big mixing spoon? they work great!
Yes, he is being taught proper hygiene along with everything else that goes along with baking. But thanks for being worried about what happens in our kitchen. Maybe you should only worry about what happens in your kitchen.
Certainly, to each his/her own. However some of the most delicious food I've eaten has been made using mixing spoons. Folk use their hands to eat food instead of using utensils/flatware. And that is okay too. But I prefer utensils and the food I make I'm told is good. Shalom.
I'm not agitated dear, just noticing the difference in today's cooking styles where hands are used instead of utensils, while hands go unwashed. I was watching The Steve Harvey Show where a little girl was showing how she made meatloaf: she put the ground mean a bowl and dug in with her hands to mix up meat. She did it with great fervor and the picked up something with meat stuck to her hands. ALL of that could have been avoided by using a icing spoons. That's why we have them. Okay. Just an observation on today. Also she didn't wash her hands before starting. This would have been a no-no back in my day.
0:59 I love it when you take off your glasses and smile at the camera 😁 I almost expected to see a sparkle on your tooth and a "ching" sound. LOL Love this recipe. Thank you!
I just want to say that I love this cookie! I first tried it with the almond flour but because the cookie had no structure or anything it came out horribly. The reason why I used almond flour first was because my father can't have flour that much anymore. So we ended up throwing away that first batch. Today I decided to try them again with regular flour and cutting the sugar a little bit. They came out amazing! I kept them in the oven just as the edges were starting to Brown. The result was a crispy cookie that was also soft!
I love it when Bruno drops another video. I made 6 quarts of his broth recipe this weekend and froze 4 of them. Will be making his French Onion Soup tomorrow. No more store bought broth for my family! These cookies would be great for dessert.
Mummmm !!! Et bien voilà à quoi vont le servir les blancs d’œufs que j’ai au frigo ! Mais avant, il y a une tarte à faire... puisque les pralines roses ont été confectionnées aujourd’hui ! Ça va encore sentir bon dans la cuisine !!! Merci Bruno !
Love it I especially like the background information about where the food/biscuits came from and your connection to it Who says food isn’t like storytelling. Thanks Bruno.
I love it when you talk about your childhood and you show where you come frome because I love France (especially old towns like Albi, they have such a soul)! Love the cookies and glasses too! 🤗
Your videos are amazing! Even the complex recipes seem simple with your instructions, and I can tell just from looking at them that they taste amazing! Thanks for sharing your craft with us!
Et bien maintenant qu’ils sont faits, je peux le dire : c’est complètement addictifs tellement c’est bon ! C’est ma fille qui les a faits (19 ans, elle fait des gâteaux depuis toute petite) et devinez ce qu’elle a dit ??? « Merci Bruno » ! Tout est dit !
Thank you for sharing such a treasured recipe from your childhood. I look forward to trying these wonderful cookies! Also, a quick correction about substituting an ingredient - if almond flour is the ingredient you suggest using as a substitution, the correct way to say it would be, "substitute almond flour for the flour." Easy mistake - even native English speakers get it wrong ;). LOVE your channel!!
Ah, I would like to try these with different nuts. Where I live we have lots of pecans. The flavor is different, but I think it would be a great variation.
Hi Bruno, first of all you are the best chef ever!!! I can watch each video over and over again and I am still amazed and thrilled by your supernatural skills. Second, I have a question :-) Can I add chocolate to the recipe somehow? Chocolate chip or melted chocolate?? Thanks!
Delicious cookie! Question - aside from me spooning too much for each cookie the bottom of it came out cakey, not golden like yours. Any suggestions? Merci!!
Dear Bruno if you participate in Australia masterChef I am positive you can win quarter a million dollars as well as become the next Australia masterChef good luck and I thank you for all the wonderful efforts in making these records and recipes 🌺
Salut Bruno! Thank you for the amazing recipes that you are sharing with us , i tried your recipe and it came out really tasty , yet i wanted to ask would you have a trick for the cookies not to stick when they spread out?
Hi Bruno, is it possible to swap the almonds for something like pecans for people who are allergic to almonds? Or will the fatty pecan destroy the cookie's texture?
Bruno, thank you for this extra simple recipe, I will try it definitely... lots of appreciation for your recipes, to me your work seems to be fine art, which is far beyond me cooking abilities🙈...thank you for sharing!🤗
Hello Bruno, big fan of yours from Vancouver, British Columbia, Canada. Could you please do a video on how to make sfogliatella/lobster tails. I already know for sure that your version will be the best. Thanks!!!
You are amazing, Bruno! I hope, deep in my heart, that you're aware of the greatness of your talent, of your passion. It's a delight to watch you and the devotion you have for your craft, it's really inspiring. All my gratitude to you for sharing your knowledge with us, you make the world sweeter and more beautiful! Bisou!
Bravo Nono, tu m'a régalé là! Une recette simple, facile, abordable et en plus de ça c'est délicieux. Continue t'es au top mon Nono change rien. La bise mon poulet.
Hi Bruno, one question... I baked this morning my cookies up to 14 minutes. I let them cool and when I went to remove them from the silicone mat, they were stuck in the middle. What happened ? Thanks and regards :)
Make easy for you people
1cup sugar. 1/3 cup flour. 1.1/2 cup almonds . 3 egg whites. Bake 425F 12min
I love it when you use your hands to mix. I am teaching my 10 year old grandson to bake and his favorite thing to do is get his hands right into what ever it is we are making. The messier the better. :) And we watch the videos together first before making it so him seeing you getting right in there makes it much more fun for him. Thank you! We will make these this coming Sunday!
Does your grandson WASH HIS HANDSS 1st? I don't know why folk today want to use their hands so much especially when washing hands has become passe. How about using a good big mixing spoon? they work great!
2dasimmons y
Yes, he is being taught proper hygiene along with everything else that goes along with baking. But thanks for being worried about what happens in our kitchen. Maybe you should only worry about what happens in your kitchen.
Certainly, to each his/her own. However some of the most delicious food I've eaten has been made using mixing spoons. Folk use their hands to eat food instead of using utensils/flatware. And that is okay too. But I prefer utensils and the food I make I'm told is good. Shalom.
I'm not agitated dear, just noticing the difference in today's cooking styles where hands are used instead of utensils, while hands go unwashed. I was watching The Steve Harvey Show where a little girl was showing how she made meatloaf: she put the ground mean a bowl and dug in with her hands to mix up meat. She did it with great fervor and the picked up something with meat stuck to her hands. ALL of that could have been avoided by using a icing spoons. That's why we have them. Okay. Just an observation on today. Also she didn't wash her hands before starting. This would have been a no-no back in my day.
0:59 I love it when you take off your glasses and smile at the camera 😁 I almost expected to see a sparkle on your tooth and a "ching" sound. LOL
Love this recipe. Thank you!
I just want to say that I love this cookie! I first tried it with the almond flour but because the cookie had no structure or anything it came out horribly. The reason why I used almond flour first was because my father can't have flour that much anymore. So we ended up throwing away that first batch. Today I decided to try them again with regular flour and cutting the sugar a little bit. They came out amazing! I kept them in the oven just as the edges were starting to Brown. The result was a crispy cookie that was also soft!
These cookies are so simple. They are a big hit with family and friends. Thank you.
first time viewer. your french accent, and story telling abilities sold me. subscribed already. :)
I love it when Bruno drops another video. I made 6 quarts of his broth recipe this weekend and froze 4 of them. Will be making his French Onion Soup tomorrow. No more store bought broth for my family! These cookies would be great for dessert.
Un chef qui fait des recettes en Anglais de recettes françaises ! C''est super de transmettre des recettes de notre terroir à l'international Bruno :)
Mummmm !!! Et bien voilà à quoi vont le servir les blancs d’œufs que j’ai au frigo ! Mais avant, il y a une tarte à faire... puisque les pralines roses ont été confectionnées aujourd’hui !
Ça va encore sentir bon dans la cuisine !!!
Merci Bruno !
With iced coffe "hotchy mama "👌👌💙
Great timing: I have a huge stash of egg whites in the freezer I wasn't sure what to do with. Merci Bruno!
Vous avez beaucoup de talents! Vos recettes sont superbes! Best pastry chef on the internet!
Merci Bruno. Would love to hear more about your time as a chef in Paris. Clearly, you have learnt your craft very well.
Hi Bruno. You should teach us how to make macarons d'Amiens!!
At first I thought I was listening to someone speaking french and I was like wow I have gotten really good at french but it was just an accent lol
i don't usually like super crunchy cookies, but i think i could eat these. they *sound* incredible! :)
I must make these ASAP. These are incredible!!
Love it I especially like the background information about where the food/biscuits came from and your connection to it Who says food isn’t like storytelling. Thanks Bruno.
Merci pour les sous titres en français 😉
I have to make these! I love the authenticity of your videos.
Ça me fait tjrs un énorme plaisir de vous voir exécuter votre magie!
I love it when you talk about your childhood and you show where you come frome because I love France (especially old towns like Albi, they have such a soul)!
Love the cookies and glasses too! 🤗
Your videos are amazing! Even the complex recipes seem simple with your instructions, and I can tell just from looking at them that they taste amazing! Thanks for sharing your craft with us!
Bonsoir du Canada ! Merci Chef Albouze pour la recette et aussi une parcelle d'histoire ! Ça rend le tout encore plus intéressant.
OMG this is it !! I will try it with almond flour and stevia !!
I felt in love with your voice and your sight
Et bien maintenant qu’ils sont faits, je peux le dire : c’est complètement addictifs tellement c’est bon ! C’est ma fille qui les a faits (19 ans, elle fait des gâteaux depuis toute petite) et devinez ce qu’elle a dit ??? « Merci Bruno » !
Tout est dit !
Thank you for sharing such a treasured recipe from your childhood. I look forward to trying these wonderful cookies! Also, a quick correction about substituting an ingredient - if almond flour is the ingredient you suggest using as a substitution, the correct way to say it would be, "substitute almond flour for the flour." Easy mistake - even native English speakers get it wrong ;). LOVE your channel!!
These were SO good! I brought them to church and everyone loved them!! Thank you chef, your videos always make me hungry ;D
Hello. Will you kindly give me the exact mesures of this recipe. May the Lord bless u.
This I will make with confidence!
They are so close to almond florentines!
Those cookies look decadent and very crunchy.
Something that I can make!!!! Yessssss! I love almonds!!!
Love your enthusiasm! Can't wait to make these😋
Yup. I’m drooling.
That crunch 😍👌🏼 oh wow those look wonderful.
Awesome recipe.... simple and look delish. Definitely on my list to bake next. Thanks!
Thank you for the recipe, Bruno. I was just wondering what kind of dessert to make tomorrow. This looks simple and awesome!
I now began to adore south France because of you and feel Jealous from your childhood
Hi Bruno can I use almond flour and gluten free flour instead? Thanks for sharing your recipes
Ah, I would like to try these with different nuts. Where I live we have lots of pecans. The flavor is different, but I think it would be a great variation.
I really like the way you are hands on with the food. Great looking cookies. Will there be a difference in texture if the are baked on baking paper?
Same thing 😉
KingJL25 I do strongly recommend that you get a SilPat though. They are extremely useful and versatile.
Hi Bruno, first of all you are the best chef ever!!! I can watch each video over and over again and I am still amazed and thrilled by your supernatural skills.
Second, I have a question :-) Can I add chocolate to the recipe somehow? Chocolate chip or melted chocolate??
Thanks!
You are the most entertaining chef out here. I love you and your videos. Please don't stop :) Thank you so much. I could literally watch you all day!
Thank you for the gluten free inclusion ( I can't eat, but am definitely going to try them with almond flour), nice recipe!!
for gluten-free version, should I substitute 1:1 for almond flour? Thanks!
You are so delightfully smarmy! Your voice, your accent, your facial expressions... oh Bruno, you make me miss my time living en France.
I want these for breakfast.
I am going to try and add baking powder to this recipe. Thanks Chef!! And salt lol
These remind me of the Asian almond cookies in china town
This is very easy and awesome. Love it
I must make these cookies. Love almonds. Thank you for an amazing recipe.
merci pour tes videos qui sont toujours de qualité
I love when you make your face funny,amazing chef you are absolutely, awesome,wish you have a great day😍😋🤗🙌🏻🔝🔝🔝🔝
These cookies look wonderful! I will try your recipe! Thank you!
So simple. So delicious looking. Bravo!!!
Delicious cookie! Question - aside from me spooning too much for each cookie the bottom of it came out cakey, not golden like yours. Any suggestions? Merci!!
Dear Bruno if you participate in Australia masterChef I am positive you can win quarter a million dollars as well as become the next Australia masterChef good luck and I thank you for all the wonderful efforts in making these records and recipes 🌺
Love the new kitchen!
I can’t find the complete recipe! Help 🙏🏻
"Crunchy strings" at website(english). If you are looking for a recipe.
Hi, could you give me the measurements? I can't find this recipe on the website.🥺
Always the best!
We love you from Saudi Arabia 🇸🇦 ♥️♥️♥️
Ooooh yes, going to make these ASAP!
Salut Bruno! Thank you for the amazing recipes that you are sharing with us , i tried your recipe and it came out really tasty , yet i wanted to ask would you have a trick for the cookies not to stick when they spread out?
Hi Bruno, is it possible to swap the almonds for something like pecans for people who are allergic to almonds? Or will the fatty pecan destroy the cookie's texture?
Bruno, thank you for this extra simple recipe, I will try it definitely... lots of appreciation for your recipes, to me your work seems to be fine art, which is far beyond me cooking abilities🙈...thank you for sharing!🤗
all your recipe are a mazing ♡
Looks delicious.
Looks lovely !!
Does it work with other nuts as good as with almonds?
oh OUI ça c'est bon ! - (bizarre je fais pas autant de bruit quand je croque dans des biscuits !! ) -
So easy n tasty 😋
Hello Bruno, big fan of yours from Vancouver, British Columbia, Canada. Could you please do a video on how to make sfogliatella/lobster tails. I already know for sure that your version will be the best. Thanks!!!
That looks like a perfect bike ride snack! Different kitchen -- did you leave San Diego? Loving the blue.
Hello Bruno!
Can you please make an epic strawberry marmalade ? :)
so happy i found your channel!
I like this new formula of your video!
I love you, Bruno Albouze ❤️❤️❤️
Mhmmm looks amazing!
So sweet so simple
Hello, where are the ingredients? I did not find them written
Merci pour la recette, mon frère. Looks great et très simple. Pardon my Franglais. 👍
JGMDSN 66 Franglais is my mother tongue. Raises eyebrows quand la famille est out in public, mais nous nous comprenons.
Love your video very much, you are great teacher. Thank you so much for your generous sharing.
You are amazing, Bruno! I hope, deep in my heart, that you're aware of the greatness of your talent, of your passion. It's a delight to watch you and the devotion you have for your craft, it's really inspiring. All my gratitude to you for sharing your knowledge with us, you make the world sweeter and more beautiful! Bisou!
Bravo Nono, tu m'a régalé là! Une recette simple, facile, abordable et en plus de ça c'est délicieux. Continue t'es au top mon Nono change rien. La bise mon poulet.
Does anyone have the measurements? I couldn't find it in his blog.
Here: brunoalbouze.com/recipe/croquant-de-cordes/ 😋
@@BrunoAlbouze Thank you so much 🙏
What can we use instead of egg whites veg version
Lol France “Inhales” love the inhsles
Super lekker.....heerlijk!!!👍👍👍
Will it be overly sweet?♡
The sugar has been lowered but you can't go too far because it wont be that crispy 🤓
Bruno Albouze Merci for your fast reply! I will try this out soon!:)
Love it! Love YOU!
Beautiful ❤️
What is the best way to keep them?
The other site was down. I found the recipe here and am getting ready to make it. www.brunoskitchen.net/blog/post/croquant--crispy-almond-cookie
Can you share the recipe. I can’t seem to find it
sieht lecker aus. immer!
Bravo chef et merci pour la recette
a tuille and an almond brittle have a rendezvous in Cordes-Sur-Ciel, nine month later ...et voilà - croquant
Oohhoh looks too easy not to give it a go!!!
Hi Bruno, one question... I baked this morning my cookies up to 14 minutes. I let them cool and when I went to remove them from the silicone mat, they were stuck in the middle. What happened ? Thanks and regards :)